Carrot, Date, and Orange Salad by Amy Riolo The carrot, date, and orange Salad refreshing salad is from The Mediterranean Diabetes Cookbook. It is a Moroccan favorite which makes the most out of three widely used ingredients. In the countryside where orange orchards are common, families press their own orange oil to make orange blossom water. In the United States, orange blossom water can be found in specialty stores. Even children will love the unique combination of soft and crunchy textures and sweet and sour tastes in this salad. Both the salad and dressing can be made in advance, and stored separately in the refrigerator. Pour dressing over salad just before serving. Serves 8 Serving Size: 3/4 cup Ingredients: 4 cups baby spinach 2 medium carrots, peeled and grated 1 navel orange, peeled and cut into segments 1/4 cup pitted dates Juice of 1 orange Juice of 1 lemon 1 teaspoon orange blossom water Freshly ground pepper, to taste Preparation: Arrange spinach on the bottom of a large serving dish. Scatter carrots on top of lettuce. Arrange oranges on top of carrots. Arrange dates around the top. Make dressing by whisking orange juice, lemon juice, orange blossom water, and freshly ground pepper together in a small bowl. Set aside. Drizzle dressing over the salad. Serve immediately. Healthy Living Tradition: Follow nature’s lead when making healthy changes to your diet.  The rule of thumb is “if it grows together, it goes together”.  In season fruits and vegetables can be combined in many delicious and unique ways.
Carrot, Date, and Orange Salad
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Bordering both the Mediterranean Sea and Atlantic Ocean, however, Morocco offers a wonderful array of flavors from the sea.

Moroccan-Style Grilled Tuna (Samak bil chermoula)

Gluten-free

Serves: 4
Serving Size: 1 Tuna Steak
Prep Time: 5 Minutes, Plus 1 Hour Marinating Time and 5 Minutes Resting Time
Cook Time: 10 Minutes

Bordering both the Mediterranean Sea and Atlantic Ocean, however, Morocco offers a wonderful array of flavors from the sea.

When we think of Moroccan cuisine, lamb, couscous, and tajines usually come to mind. Bordering both the Mediterranean Sea and Atlantic Ocean, however, Morocco offers a wonderful array of flavors from the sea. On our culinary tours to Morocco, we usually stop in a few of the Moroccan coastal towns such as Casablanca, Essaouira, and Tangier in order to sample the North African seafood delights as well as the breathtaking towns themselves.

This recipe features chermoula sauce, a Moroccan classic that tastes great on both chicken and fish. If you prefer to make this dish in the oven instead of grilling it, simply place the fish in a greased baking dish, top with chermoula, cover with aluminum foil, and bake in a 425°F oven for 20–25 minutes, or until cooked through.

  • 2 Tbsp finely chopped fresh cilantro
  • 2 Tbsp finely chopped fresh flat-leaf parsley
  • 6 cloves garlic, minced
  • 1/4 tsp unrefined sea salt
  • 1/2 tsp paprika
  • Juice and zest of 1 lemon
  • 2 Tbsp extra-virgin olive oil
  • 4 (3 1/2-oz) tuna steaks

In a medium bowl, mix the cilantro, parsley, garlic, salt, paprika, and lemon juice and zest together. Whisk in the olive oil.
Place the fish in a glass baking dish and pour half of the chermoula sauce over the top. Cover with plastic wrap and allow to marinate for 1 hour.
Preheat grill to medium-high heat. Grill the fish, turning once, until firm (about 6–8 minutes). Transfer to a platter, spread with the remaining chermoula sauce, and let stand for 5 minutes to absorb the flavors.

Choices/Exchanges

  • 3 Lean Protein, 1 ½ Fat
  • Calories 220
  • Calories from fat 110
  • Total fat 12.0 g
  • Saturated fat 2.3 g
  • Trans fat 0.0 g
  • Cholesterol 40 mg
  • Sodium 180 mg
  • Potassium 310 mg
  • Total carbohydrate 3 g
  • Dietary fiber 0 g
  • Sugars 0 g
  • Protein 25 g
  • Phosphorus 275 mg

Healthy Living Tradition

Marinating seafood, meat, and chicken before grilling it not only flavors it, but is believed to reduce the harmful, potentially cancer-causing substances that can be created by cooking over an open flame.

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